*  Exported from  MasterCook  *
                       PANETTONE  (ITALIAN FRUITCAKE)
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Italian                          Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            All-purpose flour (PLUS 2
      1/8   ts           Salt
    1                    Pkt fast-rising active dry
    2       tb           Warm water (see yeast
                         -package for temperature)
    3       tb           Granulated sugar, divided
    2                    Eggs
    8       ts           Reduced-calorie margarine
      1/2   ts           Each grated orange peel and
                         -brandy extract
    3       oz           Mixed dried fruit, coarsely
   Sift together flour and salt onto sheet of wax paper;
   set aside.  In small bowl sprinkle yeast over water;
   add 1 teaspoon sugar and stir to dissolve. Let stand
   until foamy, about 5 minutes.  In mixing bowl, using
   electric mixer at medium speed, beat eggs with
   remaining sugar until frothy; add margarine and beat
   until well combined.  Continue to beat while adding
   orange peel and brandy extract.  Add yeast mixture,
   then gradually beat in sifted flour; beat at high
   speed for 5 minutes.  Add dried fruit, beating until
   thoroughly combined.  Cover bowl with clean damp towel
   or plastic wrap and let stand in warm draft-free area
   until dough is doubled in volume, about 30 minutes.
   Preheat oven to 400F.  Spray 3-cup fluted mold with
   nonstick cooking spray. Punch dough down, then turn
   into prepared mold; bake in middle of center oven rack
   for 10 minutes.  Reduce oven temperature to 325 F and
   bake until top is browned and cake begins to pull away
   from mold, about 30 minutes longer (cover with foil if
   Panettone is browning too quickly). Unmold onto wire
   rack and let cool.
   Makes 4 servings.
   Fred Peters.
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